These Graveyard Cupcakes are topped with Tombstones made of Milano cookies! They’re the easy treat for Halloween you’ve been looking for.
Easy to make Graveyard Cupcakes
Sometimes all it takes is a simple touch to take regular chocolate cupcakes to spooky Graveyard Cupcakes. I used Milano cookies to make my tombstones but you can use different cookies! Then I made a mini piping bag out of a ziplock lunch bag and snipped off the corner to pipe out the melted chocolate spelling out RIP. I added a pop of color with some halloween sprinkles from the grocery store and tah-dah!
A Stress-Free Halloween Treat
Most people have a favorite recipe for cupcakes, use whatever recipe you love and top it with frosting and these cute cookies! Halloween doesn’t have to mean spending hours slaving away in the kitchen to make an adorable treat, sometimes the best treats are simple (like my Graveyard Muddy Buddies)! The hardest parking about making these for me was piping out RIP. I have horrible handwriting. But all the cookies looking different just adds to the spook effect and personality.
Oh! And if cupcakes aren’t your thing, you can make a cake and stick the cookies in to make an entire graveyard!
Lizzy’s Favorite Cupcake Tools
People are always asking my about my must-have cupcake tools, so here are the two I’m obsessed with!
24-Well Baking Pan: This is awesome because some ovens don’t fit 2 pans with 12 cupcakes in each, but this pan always fits! I LOVE it! It’s also just a tad shorter than most pans so I don’t get they dark rim around my yellow/white cupcakes.
Food Scoops: The yellow one is my favorite for cupcakes! The black and purple are great for small cookies!
Never underestimate the power of some sprinkles, they really brought these cupcakes to life… well as much life as possible into some graveyard cupcakes haha!
Death by Chocolate Graveyard Cupcakes
- CHOCOLATE CUPCAKES:
- 1 1/2 C. all-purpose flour
- 1 C. unsweetened cocoa powder
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs at room temp
- 1 C. sugar
- 1 C. brown sugar packed
- 2/3 cup oil
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1 C. butter room temperature
- 2 tsp. vanilla extract
- 1/3 C. unsweetened cocoa powder
- 1 tablespoon milk
- 2-3 C. powdered sugar
- 20 Milano Cookies I love the mint ones
- 1/4 C. melted chocolate melts or chocolate chips with a little oil
1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
5. Fill cupcake liners 1/2 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
6. Frosting: Beat butter until smooth. Add vanilla extract, cocoa powder and milk. Slowly add in powdered sugar until you reach your desired consistency.
7. Make a mini piping bag out of a ziplock bag, snip off the corner and use it to pipe on the melted chocolate onto the cookies. Let set and then frost cupcakes and top with cookie and sprinkles.